Cooking Instruction

1. Boil soya chunks in hot water for 5 minutes with a pinch of salt. Drain, rinse with cold water, squeeze out excess moisture, and keep aside.
2. Boil noodles as per packet instructions, drain, rinse with cold water, and toss with 1 tsp oil to prevent sticking.
3. Heat oil in a pan/wok and add minced garlic and green chillies. Sauté for a few seconds, then add onions, capsicum, carrots, and cabbage. Stir-fry on high flame for 2-3 minutes to retain crunch.
4. Add boiled soya chunks to the pan and stir well. Pour in soya sauce, chilli sauce, vinegar, tomato ketchup, black pepper powder, red chilli powder, and salt. Mix everything well and cook for 2 minutes.
5. Add boiled noodles to the pan and toss everything together for 2-3 minutes on high flame. Adjust seasoning if needed and turn off the heat.
6. Garnish with chopped spring onions and serve hot with chilli sauce or schezwan chutney.